Tag Archives: sous vide quick pickle

Pickled Sous Vide Vegetables

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore We use radishes or asparagus here, but any fresh spring vegetables will work as will those that come on later in the year. Pickle root vegetables, such as carrots or beets, as you would the radishes and tender vegetables, such as mushrooms, cucumbers, cauliflower or green beans, as you would the asparagus. Vegetables should be cut no more than 1/2″ (1.25 cm) thick in wedges or batons. INGREDIENTS 12 ounces (340g) radishes (trimmed, unpeeled, quartered) OR asparagus (woody ends trimmed) 2/3 cup (160ml) white wine vinegar 2/3 cup (160ml) water 3 tablespoons … Read More

Carrot and Daikon Quick Pickle

Makes about 3 cups INGREDIENTS 2 teaspoons (10 ml) kosher salt 1⁄4 cup (48 g) sugar 1⁄2 cup plus 2 tablespoons (135 ml) white vinegar 1/2 cup (120 ml) warm water 1⁄2 pound carrots (228 g) peeled and cut into matchsticks 1 1/2 pounds daikon (228 g) peeled and cut into matchsticks   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put the carrots and daikon into a small (quart/0.9 liter) zip-closure cooking pouch (or chamber vacuum pouch.) In a bowl, whisk together the salt, sugar, vinegar, and water and pour the mixture over the vegetables. Use the displacement … Read More

Sous Vide Pickled Blueberries

Makes 3 1⁄2 cups INGREDIENTS 1 cup (240 ml) distilled white vinegar 1/4 cup (48 g) sugar 1 3/4 tablespoons (26 ml) kosher salt 1/4 cup (60 ml) water 1 1/4 pounts (570 g) blueberries 1 small red onion, peeled and thinly sliced   INSTRUCTIONS Fill and preheat the SousVide Supreme  to 140F/ 60C.  Whisk the vinegar, sugar, salt, and 1/4 cup of water in a medium bowl until sugar and salt dissolve. Put the blueberries and onions into a small (quart/ 0.9 liter) zip-closure (or chamber vacuum seal) cooking pouch and pour the pickling liquid over them. Use the displacement method (Archimedes principle) to remove the … Read More